Wolfgang Puck Apple Pie Recipe
The secret to Wolfgang Puck's extraordinary apple pie lies in its unique balance of flavors and textures.You'll love how Granny Smith apples bring a delightful tartness, perfect for complementing the sweetness of the brown sugar and cinnamon.One tip is to use cream in your pie filling; this creates a rich and smooth consistency that differentiates it from a standard apple pie.Adding apricots can give your pie an additional fruity depth that surprises with every bite.
Servings: 8
Ingredients
- 3 1/2 cups All-Purpose Flour
- 2 tbsp Granulated Sugar
- 2 tbsp Ground Cinnamon
- 1/2 tsp Salt
- 1 cup Unsalted Butter cold, cubed
- 8 small Cooking Apples Granny Smith or Pippin
- 1 tbsp Powdered Ginger
- 1 tbsp Vanilla
- 1 tbsp Butter
- 2 tbsp Apple Brandy or Cognac
- 2 tbsp Heavy Cream
- 1 Egg White
- Dried fruit optional
- 1/4 cup Caramel Sauce optional
Instructions
- Preheat your oven to 375°F.
- Prepare your work surface by dusting it lightly with flour.
- Combine flour, sugar, cinnamon, and salt in a large bowl.
- Add the cold butter and mix until the texture resembles coarse crumbs.
- Add water one tablespoon at a time until the dough holds together.
- Divide the dough in half.
- Roll each portion into a disk and let it rest in the refrigerator for at least 30 minutes.
- Peel and slice the cooking apples.
- In a large skillet, combine the apple slices with brown sugar, vanilla, cinnamon, and powdered ginger.
- Cook until apples are tender and brown. (Add dried fruit as an option)
- Add a pinch of salt and apple brandy (or cognac/whiskey) and cream.
- Remove and let cool.
- Place the rolled dough in a pie dish.
- Fill with the apple mixture and dot with one tablespoon of butter.
- Top with lattice dough slices.
- Brush with egg white and sprinkle with crystallized sugar and cinnamon mix.
- Bake for 55-60 minutes until golden brown.